Mexican-style prawns recipe

Mexican-style prawns recipe

22 ratings

High in protein and packed with flavour, this Mexican-style prawns recipe is a real one-pan wonder. Why not try making a big batch and freezing any leftovers? See method

  • Serves 6
  • 10 mins to prepare and 50 mins to cook
  • 212 calories / serving
  • Freezable
  • Healthy


  • 4 tbsp olive oil
  • 600g butternut squash, peeled and cut into 2cm cubes
  • 2 red onions, finely sliced
  • 1 red pepper, finely sliced
  • 4 garlic cloves, finely chopped
  • 1 tsp chipotle chilli flakes
  • 2 tsp ground cumin
  • 4 tbsp tomato purée
  • 2 salad tomatoes, finely chopped
  • 3 x 165g packs raw peeled king prawns
  • 15g fresh coriander, finely chopped

For the salsa

  • 198g tin sweetcorn, drained
  • 15g fresh coriander, finely chopped
  • 200g cherry tomatoes, finely chopped
  • 1 lime, juiced
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    13g 14%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 18.8g Protein 15.6g Fibre 5g


  1. Heat 2 tbsp oil in a large, lidded, nonstick pan over a medium-high heat. Add the squash and cook for 10-12 mins until golden. Add 2 tbsp water and cover. Reduce the heat to low and cook for 10-12 mins until soft. Transfer the squash to a plate.
  2. Heat the remaining oil over a medium heat. Add the onions and pepper and cook for 8-10 mins.
  3. Add the garlic, chilli flakes, cumin, tomato purée and tomatoes to the pan. Season and pour in 100ml water. Increase the heat to high and mix well. Cook for 5-6 mins until the tomatoes have broken down. Add the prawns and cook for 4-5 mins, stirring continuously, until cooked through. Put the salsa ingredients in a bowl and mix well.
  4. Tip the butternut squash and coriander into the pan; mix. Serve topped with the salsa.

See more One-pot recipes

Freezing and defrosting guidelines

Freeze prawn mix. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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